Here is a stuffed pepper recipe we cooked recently using one pound of our Pacific Pastures ground beef. We stuffed zucchinis as well, but we both agreed that the flavors with the peppers really popped. The zucchinis were fine though, what other vegetables have you tried stuffed?
Ingredients
- 4 large bell peppers
- 1 lbs ground beef
- 1 cup calrose rice
- 1 onion chopped
- 1 tablespoon of olive oil
- 1/4 cup of chopped parsley
- 2 minced carrots
- 1 cup mayonnaise
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander
- salt and pepper to taste
Directions
Cook the rice with 2 cups of water. Brown the ground beef and break it up into small pieces. Saute the onion in the olive oil until translucent. Let the rice, ground beef and onion cool, then add them to a large mixing bowl. Add the chopped parsley, minced carrots, mayonnaise, allspice, coriander, salt and pepper to the mixing bowl and combine with the rice, ground beef and onion.
Cut a large circular hole at the top of all of the bell peppers. Clean out the seeds and membrane, then stuff with the mixture. Put the cleaned bell pepper tops back on and place the bell peppers in a baking dish with 2 cups of water at the bottom.
Bake the bell peppers at 350 for approximately one hour. The top edges of the bell pepper should appear browned. Remove the baking disk from oven, let the peppers rest briefly then plate and serve.
Lolo’s Dad
Local Ingredients Used
Pacific Pastures Grass-Fed Ground Beef – Northern California
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